Vegan Cheesecake Recipes

A vegan cheesecake is a baked custard consisting of solids such as cream cheese, eggs, tofu or cashew purée, fat and sugar. They usually feature a crust made of crushed hard cookies such as crackers, nuts or pastry. Cheesecakes are often topped with chocolate ganache or fruit sauce. Vegan cheesecake recipes usually substitute the cream cheese with non-dairy cream cheese, tofu or cashew purée. Eggs are commonly substituted with a plant-based starch such as tapioca or arrowroot.

I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. This Raw Vegan Chocolate Hazelnut Cheesecake is so rich and creamy your friends won't believe that it's vegan.

For those difficult times when you can’t decide whether to make a vegan apple pie or a cheesecake, do both! This Vegan Caramel Apple Cheesecake recipe utilizes soy yogurt that is left with pureed almond and non-dairy milk for up to 24 hours so the Lactobacillus cultures in the yogurt can enhance the flavors of the mixture. In order for this to work as effectively as possible it’s important to use unsweetened non-dairy soy yogurt containing Lactobacillus and with as little additives and thickeners as possible. Lactobacillus cultures are bacteria that ferment sugars in the food and produce complex flavors and acids such as lactic acid.

Pumpkin Cheesecake is one of my favorite desserts during the holidays. This vegan recipe variation pairs pumpkin with Easy Vegan Caramel Sauce for a great way to end a feast. It also features barley malt syrup, lemon juice, cinnamon and ginger powder to help marry bold pumpkin flavor with vegan creaminess. I recommend opting for non-hydrogenated vegan cream cheese so you can avoid trans fats. This vegan cheesecake also goes great with a dollop of Vegan Vanilla Ice Cream.

This Creamy Vegan Cashew Cheesecake recipe is a natural take on a vegan cheesecake that doesn't use space age ingredients like cheesecakes using store bought vegan cream cheeses often do. I tried to strike a good balance between unprocessed ingredients and high quality flavor. This cheesecake uses a cashew base enhanced with apple cider vinegar, lemon juice and just the right amount of sugar and vanilla extract to tie it all together.

This is the classic vegan cheesecake recipe of dinner party legend. It relies on the amazing flavors of your favorite vegan cream cheese enhanced with a touch of non-dairy yogurt, non-dairy milk and just the right amount of flour for optimum flavor and texture. It's worth buying a spring form pan for.

" I only gave four stars, because there’s always room for improvement! This one is one of the single most delicious vegan cream cheese frosting‘s I’ve ever had. My family agrees that it’s really good! Thanks for this! "

"I've been looking for a basic Victoria sponge recipe that I can adapt for all kinds of other cakes. This one works brilliantly and is very easy. I have added a mixture of 2.5tbsps of ground flaxseed boiled in 3tbsps water to replace egg's binding qualities.
I've also converted the cup measurements to metric:
190ml mylk
180g flour
95g sugar
Can I post a photo?"

" I only gave four stars, because there’s always room for improvement! This one is one of the single most delicious vegan cream cheese frosting‘s I’ve ever had. My family agrees that it’s really good! Thanks for this! "

"I've been looking for a basic Victoria sponge recipe that I can adapt for all kinds of other cakes. This one works brilliantly and is very easy. I have added a mixture of 2.5tbsps of ground flaxseed boiled in 3tbsps water to replace egg's binding qualities.
I've also converted the cup measurements to metric:
190ml mylk
180g flour
95g sugar
Can I post a photo?"

The 1st of October is Vegan Baking Day. A day to spread vegan baking by sharing tasty eats with your community!

The 1st of October is Vegan Baking Day. A day to spread vegan baking by sharing tasty eats with your community!